Red Curry Chicken Meatballs Recipe

Make the meatballs: Combine ground chicken, chives, salt, pepper, and egg in a bowl. Mix gently, then form into 20 to 24 meatballs. Dredge in breadcrumbs.

Heat oil in a wok over medium-high heat. Cook meatballs for 3 to 4 minutes, stirring occasionally, until browned. Set aside.

In the same wok, add coconut cream, 3/4-cup water, curry paste, and salt; stir. Simmer for 5 to 8 minutes.

Add meatballs, lime juice and zest, and bok Choy. Simmer over medium heat, stirring occasionally, until meatballs are cooked through and bok Choy is wilted, about 5 minutes. Season with salt and pepper.

Divide noodles among serving bowls. Top with meatballs and curry sauce. Sprinkle with cilantro leaves. Serve with lime wedges.